Overview
Background
Dr Thomas Hay is a food scientist and flavour chemist specialising in metabolomics and food materials analysis. His research explores bioactive compounds, pigments, and functional ingredients from foods as natural alternatives to food additives for colour, texture, and flavour.
Thomas is strongly interested in developing innovative alternative food formulations that enhance sustainability and support positive health outcomes.
Availability
- Mr Tom Hay is:
- Available for supervision
Fields of research
Qualifications
- Bachelor (Honours) of Science, The University of Queensland
- Doctor of Philosophy of Analytical Chemistry, The University of Queensland
Research interests
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Food materials sciences
The characterisation and implementation of food macromolecules for use as natural texture modifiers, stabilisers and emulsifiers.
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Flavour chemistry
Exploring the chemical compounds responsible for the taste and aroma of food, investigating how factors like ingredients, processing, and environment influence sensory experiences and consumer preferences.
Research impacts
Thomas' research bridges traditional Indigenous food knowledge with modern science, focusing on sustainable, health-conscious ingredients from native Australian plants. It contributes to the food industry by developing natural colourants and bioactive compounds, promotes cultural preservation, and supports eco-friendly practices, offering both economic and societal benefits through industry partnerships and Indigenous collaborations.
Works
Search Professor Tom Hay’s works on UQ eSpace
2025
Journal Article
Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques
Hay, Thomas Owen, Nastasi, Joseph Robert, Prakash, Sangeeta and Fitzgerald, Melissa (2025). Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques. Food Hydrocolloids, 163 111023, 1-15. doi: 10.1016/j.foodhyd.2024.111023
2025
Journal Article
Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods
Hay, Thomas Owen, Nastasi, Joseph Robert, Turpin, Gerry, Chapman, Dale, Fredricks, Bronwyn, Thompson, Suzanne and Fitzgerald, Melissa (2025). Methodology for accessing cyanogen glycoside and alkaloid content in Traditional foods. International Journal of Food Science and Technology, 60 (1) vvae013, 1-11. doi: 10.1093/ijfood/vvae013
2025
Journal Article
Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applications
Nastasi, Joseph Robert, Hay, Thomas Owen, Fitzgerald, Melissa A. and Kontogiorgos, Vassilis (2025). Design and evaluation of pH-sensitive pectin films infused with anthocyanin-rich extracts from Australian native fruits for intelligent food packaging applications. Food Biophysics, 20 (1) 1, 1-13. doi: 10.1007/s11483-024-09900-3
2025
Journal Article
Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant
Hay, Thomas Owen, Fitzgerald, Melissa A. and Nastasi, Joseph Robert (2025). Systematic application of UPLC-Q-ToF-MS/MS coupled with chemometrics for the identification of natural food pigments from Davidson plum and native currant. Food Chemistry: X, 25 102072, 1-12. doi: 10.1016/j.fochx.2024.102072
Supervision
Availability
- Mr Tom Hay is:
- Available for supervision
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Media
Enquiries
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